Last week I found 2 wonderful recipes, one for a Chicken Bruschetta Bake at Kim's over at The Cottage Cafe, and one for Parmesan Potatoes at Rightmyer Recipes . Both are quick & easy enough for me for a work night so I made these Friday evening. What a delicious meal. I modified both just a tiny bit to suit our needs and tastes.
Look at the beautiful colors in the bruschetta bake!! We also had leftover so I brought some to my friend's house.
I had good intentions with only 1/2 potato on my plate but it was futile once I took a bite. Two more found their way to me. YUM!!!
CHICKEN BRUSCHETTA BAKE
1 can 14.5oz diced tomatoes, undrained
1 pkg Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, in bite size pieces
1 tsp dried basil
1 cup shredded Mozzarella cheese
Fresh baby spinach (I added this for some greenery)
Preheat oven to 400. Combine diced tomatoes & liquid with stuffing mix & water. Add garlic & mix well. Spread chicken in a 9x13 casserole dish. Sprinkle with dried basil and shredded cheese. This is where I added the spinach by just tearing up fresh spinach leaves and placing over the cheese. This was such a nice addition since I didn't get my greens in earlier that day. Spread the tomato stuffing mixture over the spinach and bake for 30 minutes.
I left a few plain in case the little guy wanted to try.
1 medium potato for each person
Olive oil (I opted for olive oil instead of butter)
Oregano, Salt & Pepper
Paprika (I forgot to add a little from original recipe)
Cut each potato lengthwise & place on microwave safe dish cut side up. Spray with olive oil. Sprinkle on oregano along with some salt & pepper and shredded parmesan cheese, patting the cheese down a bit. Microwave for about 10-15 minutes depending on how many potatoes you have. I always nuke my potatoes in 5-7 minute increments and then rotate them.
These were so perfectly simple & simply perfect. Just the minor variation of microwaving them while cut in half rather than whole gave such a different result from just a baked potato. The olive oil made the potato so moist that I did not feel the need for any added condiments. This saved me extra calories as I would normally douse my baked potato with butter. Oops I forgot, I ate 3 halves though. Oh well. It was so worth it and I did get on the treadmill that evening!!!